China Aquatic Products Channel reported,
The deliciousness of flounder has impressed many gourmet diners, and in ancient China, flounder was a common delicacy written by the literati. There are more than 700 kinds of flounder in the world, and flounder is one of the important ones, imported flounder in addition to the famous Greenland halibut, there is a kind of flounder meat is also tender, taste a mouthful of fresh fragrance in the mouth back, today Yi Ge for everyone to introduce this can steal your stomach of the "flounder" - American flounder.
it
Sometimes lurking
Sometimes disguised
But I don't know when it will sneak into your stomach
A gentle taste will tickle your stomach
This top-notch flounder is the American flounder
The American flounder, also known as sea flounder, Canadian flounder, sand flounder, and black flounder, known in Russia as lozhnyy paltus, is a deep-sea species in the Atlantic Ocean that is found from labrador to Rhodes in the south. In the eastern Atlantic, they range from Greenland to the Murmansk coast on the shores of the Barents Sea in northern Europe. It is found in the western Atlantic Ocean from southern Labrador and western Greenland to Rhodes.
This fish is found on the sedimenty seafloor at depths of 0 to 3000 m, but mainly inhabits between 90 and 250 m.
The American flounder grows slowly , with a large mouth and eyes on the right side of the head. Like other flounders, they live close to the seabed. Its tail is slightly rounded and not forked, which is an important symbol of distinguishing it from juvenile Greenland halibut.
In contrast to most flounders, the lateral line on one side of their eyes is more pronounced on the side of their eyes than on them, and it is straight from beginning to end, except for a slight arch on the pectoral fin behind the gill hole.
Characteristics of the American flounder
The eye is on the right side of the body
Slim body and a large mouth
The dorsal fin has 76 to 96 rays, starting above the left eye
The fin has 64 to 77 rays
The caudal fin is rounded
The side line is almost straight
Rough little scales
<b>Different colors? In fact, they are all American flounders</b>
The American flounder varies more colors than most flounders, ranging from reddish to taupe (dark or light) to pure white or bluish-white on the abdomen.
The tips of the two long fins are white. Occasionally the line from the gill hole to the last edge of the ventral fin may be white, which is unusual. Juveniles usually have 3 to 5 black spots on the edges of their bodies.
Although the American flounder is similar to the Greenland Halibut, with the same eyes on the right side of the head and a large mouth, because its tail is not concave but round, its lateral line is almost straight rather than curved, and it is also easy to distinguish.
Other flounders with rounded tails, such as the four-spotted halibut, are all left-mouthed fish that are easy to distinguish by looking at the mouth.
<b>It is a cold-water fish, but it is also relatively resistant to high temperatures</b>
The American flounder is an benthic fish. Like some other flounders, they prefer rocky or hard seabeds, preferring fine, soft but sandy mixed seafloor with sand and mud, such as most of the bay floor between 36 and 180 meters.
Although the fish are a cold-water (Arctic-Arctic) species, they appear to have considerable temperature tolerance. The temperature range is from -1.5 °C to above 5 °C, from nearshore areas to below 700 meters. However, the preferred temperature for this species appears to be between below 0°C and 1.5°C, mainly in the depth range of 90 m to 250 m.
<b>From a juvenile fish to a "middle flounder", it has undergone arduous training and tempering</b>
Depending on their size, female individuals of the American flounder can produce between 30,000 and 60,000 eggs, and the length of incubation time depends on the temperature changes in the upper water temperature.
As a result, developing eggs and juveniles may float a long distance before the juveniles eventually sink to the bottom.
The incubation time is 11-14 days at a temperature of 39 degrees Fahrenheit. During the development of the egg, tiny black and yellow pigment cells are scattered over the embryo and do not aggregate into any diagnostic clusters.
Young flounder feed on tiny flora and fauna present in the upper aquifer. When they settle on the seabed, their diet gradually changes as the fish grow, and the size of their mouths increases to accommodate more species of prey. Adult American flounder feeds on sea snake tails, shrimps, hairy marine worms and fish.
<b>From fish to flounder, a sad "long wreck" road</b>
When young flounders grow to 6.2 to 7.5 mm long, the caudal fin appears shortly after this, the fins on the back and tail appear around 11 to 12 mm, and the three vertical fins differentiate around 15 to 18 mm.
By this stage, the body of the American flounder had begun to take on the deep, thin form of all young flounders, and its jaw had developed enough to indicate that the small fish belonged to a species of large-billed flounder.
When the larva grows to about 20 mm, its migration begins in the left eye. Most of the time during its development, it is also the process of its door sinking to the bottom of the sea, and the body structure changes during this stage. The head of the fish is twisted so that the fish can lie down while swimming. The upper side (which now has two eyes) is usually colored compared to the underside that lacks pigmentation.
1-year-olds average about 3 inches long, and 3-year-olds generally weigh between 22 and 28 cm (9 and 11 inches) and weigh between 90 and 190 grams (0.2 and 0.4 pounds). After the age of 4, females grow much faster than males.
<b>The American flounder is one of Canada's most important commercial fisheries</b>
The American flounder is a commonly caught fish on the east coast of Canada and the United States; Although they can be found on both sides of the Atlantic. It is considered a cold-water fish with a preferred temperature between -1.5 °C and 5 °C. It can be found offshore 700 meters below sea level.
In the Atlantic shoals southeast of the Canadian island of Newfoundland, there are mainly Canadian, Portuguese and Spanish fishing vessels for commercial fishing of the American quercus flounder, but only single trawlers are allowed. Caught with undersea trawls. Other types of fishing gear include gillnets and slings.
<b>Being a "finch flounder" requires talent</b>
American flounder is rich in nutrients, natural flesh, pollution-free and additive-free, rich in unsaturated fatty acids, rich in a variety of trace elements, is a source of high-quality protein, unsaturated fatty acids.
Its flesh is white and juicy, and the fragrance is sticky and soft, especially the edge skirt, which is more fragrant. The edges are soft and can be eaten directly, even the main thorns are also soft, chewing bone marrow is very delicious, you can also fry it slightly, it is even more delicious.
The fish is very tender, so it is best to cook over medium heat, not for too long, and fry over low heat to taste better. (<b>This article is transferred from [</b><b>Easy Net Gathering Fresh].) If you have copyright questions, please contact</b> [email protected]<b>. </b>）